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Creamy Crab & Shrimp Bisque Recipe

These Oven Baby Back Ribs are fall-off-the-bone tender, packed with flavor, and perfect for enjoying indoors year-round. Coated in a savory BBQ seasoning, slow-roasted to perfection, then glazed with honey and your favorite BBQ sauce, these ribs are sweet, sticky, and irresistibly good—no grill required.

  • Total Time: 2 hours

Ingredients

Scale

Seafood

  • 8 ounces crab meat

  • 8 ounces cooked shrimp, cut in pieces

Base

  • 4 tablespoons butter

  • ⅓ cup green onions, chopped

  • ⅓ cup celery, chopped

  • 2 cups milk

  • 1 ½ cups heavy cream

  • 1 tablespoon tomato paste

  • 3 tablespoons flour

Seasonings

  • Salt and pepper to taste

  • 1 teaspoon Old Bay Seasoning

  • Fresh parsley for garnish

Instructions

  1. In a large saucepan over medium-high heat, melt butter. Add chopped celery and green onions. Cook until softened, about 3–5 minutes.

  2. Stir in flour and cook for 1 minute, stirring constantly to form a roux.

  3. In a separate pot or microwave-safe container, warm the milk. Slowly whisk the warm milk into the roux until smooth.

  4. Add tomato paste, Old Bay Seasoning, salt, pepper, and heavy cream. Stir well and reduce heat to medium-low.

  5. Simmer until the bisque thickens slightly, stirring occasionally.

  6. Add the cooked shrimp and crab meat. Stir gently and heat through for about 3–5 minutes.

  7. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.

  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 4 servings